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Cod with Shrimp and Mirliton Squash
Source: dLife

Pan roasted cod with mirliton squash ragout and shrimp.

Prep Time: 1 hours
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 553.3
Total Carbs 6.7 g
Dietary Fiber 1.1 g
Sugars 2.1 g
Total Fat 16.4 g
Saturated Fat 5.2 g
Unsaturated Fat 2.1 g
Potassium 1743.1 mg
Protein 84.7 g
Sodium 433.5 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables , 11 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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20 each  shrimp shells
1 each  medium shallots
1 each  bay leaf
1 pinch  fresh thyme
0 1/2 cup  white wine
0 1/2 lb  raw medium shrimp
0 1/2 each  Squash, chayote, fresh, 5 3/4"
1 cup  chopped tomato
0 1/2 cup  homemade fish stock
2 tbsp  butter
2 tsp  fresh lemon juice
1 pinch  kosher salt
2 tbsp  chopped parsley
1 1/2 lb  fresh cod fillets
2 tsp  white all purpose flour
2 tbsp  olive oil
1 pinch  salt and pepper
  1. Place the squash in boiling water for 30 seconds then remove from hot water and place in ice cold water. Let sit to cool and pat dry.
  2. Preheat the oven to 350 degrees F. In a small saucepan, put the shrimp shells, shallot, bay leaf, thyme, wine, and just enough water to cover them.
  3. Bring to a boil and simmer for 15 minutes. Strain, keep the liquid, and dispose of the rest.
  4. To make the ragout, put the shrimp, squash, tomato, stock, butter, lemon juice, salt, and parsley in a saucepan and simmer for about 5 to 7 minutes.
  5. Coat one side of the cod fillets with flour and season both sides with salt and pepper.
  6. Pour the olive oil in a sauté pan and put the cod fillets flour side down. Sauté for about 4 minutes, or until golden brown. Turn over and put in the oven to bake for 4 to 6 minutes.
  7. Separate the fillets onto four plates and drizzle the ragout on top.

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